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Green Chile Chicken Chili Recipe
Green Chile Chicken Chili Recipe photo by Taste of Home

Green Chile Chicken Chili Recipe

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4.5 15
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The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. —Fred Lockwood, Plano, Texas
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 10 servings

Ingredients

  • 4 bone-in chicken breast halves (14 ounces each)
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 cup pickled jalapeno slices
  • 1 can (4 ounces) chopped green chilies
  • 2 jars (16 ounces each) salsa verde
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 1 cup (8 ounces) sour cream
  • 1/2 cup minced fresh cilantro
  • Optional toppings: shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Nutritional Facts

1-1/3 cups (calculated without optional toppings) equals 320 calories, 7 g fat (4 g saturated fat), 79 mg cholesterol, 1,187 mg sodium, 30 g carbohydrate, 7 g fiber, 32 g protein.

Directions

  1. Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings of your choice.
    Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings if desired.
    Yield: 10 servings (3-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chile Chicken Chili in Simple & Delicious February/March 2013, p34

Nutritional Facts

1-1/3 cups (calculated without optional toppings) equals 320 calories, 7 g fat (4 g saturated fat), 79 mg cholesterol, 1,187 mg sodium, 30 g carbohydrate, 7 g fiber, 32 g protein.

Reviews for Green Chile Chicken Chili

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 12, 2015

"This chili is delicious! A bit of caution though. If I had used a whole cup of the sliced pickled jalape?os, I would have had to throw it out. I used about 1/4C and it was still really hot; I had to use two cups of sour cream to cool it down. I used boneless chicken breast any it worked perfectly."

MY REVIEW
Reviewed Jan. 10, 2015

"Great flavors and texture throughout this recipe. One or two of the breasts fell apart during cooking and left a lot of little bones for a potentially unsafe meal. Never use bone in for something that does not have a clear broth and I'll use boneless breast or thigh next time."

MY REVIEW
Reviewed Sep. 6, 2014

"Very good but next time when I half the recipe I'll remember to half the jalapeños!"

MY REVIEW
Reviewed Sep. 2, 2014

"wonderful chicken chili!"

MY REVIEW
Reviewed Apr. 8, 2014

"This soup was awesome. The flavors worked really well together."

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